Autumn Roast Pork - Thermador PROFESSIONAL Series Recipes

AUTUMN ROAST PORK

INGREDIENTS
Roast
3 lb. pork loin
Sage Stuffing
1 onion, finely sliced
1 tsp. oil
4 oz. breadcrumbs, freshly made
2 tbsp. sage, freshly chopped
1 egg
Salt and pepper
Autumn Side Dish
2 lbs. potatoes, peeled and in chunks
1 tsp. of oil
4 – 6 carrots, 1 inch lengths
4 – 6 baby parsnips, halved lengthways
1 butternut squash, peeled, seeds removed,
and diced
2 red onions, quartered
4 – 6 small apples
4 – 6 sprigs rosemary
remaining stuffing. For last 25 minutes of roasting time, place the apples on the half
size baking pan and insert into the oven at level 4. Add the vegetables to the pork
roast and continue to cook. At the end of the roasting time, turn the vegetables and
garnish with the rosemary.
Serves 6
SETTINGS
Roast
STEAM CONV, 350°F
1½ – 1¾ hours;
After 15 minutes add Potatoes
Baking Pan (Level 2)
Apples
Last 25 minutes of roasting time
Baking Pan – Half Size
(Level 4)
4 4
2 2
In a pan on the cooktop, make the stuffing
by softening onion in the oil and combining
with breadcrumbs, sage, egg and season.
Cut a slit in the center of the pork roast to
fill with half of the stuffing mix. Place pork
roast on baking pan and roast as indicated.
Peel the potatoes and cut into quarters.
After 15 minutes of roasting time, add to
the roast.
Meanwhile, prepare vegetables and toss
in oil. Core the apples and pack with
MEAT DISHES
79